During the production of bread, it becomes porous due to the release of $C O_{2}$ formed by the action of

Yeast.

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Bacteria.

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Virus.

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Protozoa.

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Solution

The correct option is A Yeast.
Some microorganisms, like baker's yeast, carry out the process of fermentation (anaerobic respiration). Yeasts carry on alcoholic fermentation. The alcohol and carbon dioxide produced by yeast are vapourised during the baking process. Escape of carbon dioxide during baking process makes bread porous and light in weight.

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